1st course  -  chicken & tarragon cappuccino

 

2nd course  -  warm Sydney rock oysters ,smoked leek butter

 
3rd course -  salt & vinegar cured kingfish,tender calamari,radish parsley & wasabi

 

4th course  - 12hr kurabuta pork, cauliflour,shaved pear,crisp cabbage

 

5th course  - 58c pasture fed “Drover beef” ,  king brown mushroom,bordelaise syrup

 

6th course – soft blue cheese , apple  fluid gel ,pickled raisins

 

7th course -  textures of chocolate & nut